RGFE

Directions

Step 1

Bring enough salted water to the boil to cook the pasta. Meanwhile, make the sauce: remove the rind from the guanciale and cut into slices about 1cm thick and then into strips 0.5cm thick.

Step 2

Brown the guanciale over a low heat for 7-8 minutes in an iron or steel frying pan. The fat of the guanciale should become transparent and the meat crisp. Stir frequently to avoid burning.

Step 3

Once the fat has melted, deglaze with the white wine, raise the heat and evaporate the wine. Remove the guanciale and set aside. Grate the Pecorino Romano PDO cheese.

Step 4

Take the pan with the melted guanciale fat, add the whole chilli pepper (deseeded) and the peeled tomatoes (cut into narrow strips by hand). Cook the sauce over medium heat for about 10 minutes and season to taste. Cook the spaghetti in the salted boiling water until al dente.

Step 5

Remove the chilli from the sauce, add the strips of guanciale and stir to combine. Drain the spaghetti and toss in the pan with the sauce.

Step 6

Toss the pasta very quickly to mix it well with the sauce (if you like pasta al dente you can turn off the heat, otherwise pour in a little pasta cooking water to finish cooking).

Sprinkle with the grated Pecorino Romano PDO cheese once off the heat and serve at once.